The Archibald Dining Package 


$82 per guest 

 

This year we are thrilled to collaborate with a number of finalists in the 2019 Archibald Prize exhibition for our Archibald Prize Dining Package menu. Head Chef Tim Brindley and his team will create menus inspired by stories from the artists and each month, we will celebrate different artists.

 

We launched the package with winning artist Tony Costa and finalist Katherine Edney.

 

As NAIDOC week celebrations start inside the Art Gallery of NSW on July 7th, we wanted to show our support and help raise awareness with our guests, so we have collaborated with two artists who have Aboriginal heritage and who have also painted prominent Aboriginal artists. 

 

Blak Douglas was born on Dharug Country and has painted Aunty Esme Timbery, who is one of the country’s longest practicing Aboriginal artists. We asked Blak what meal evokes nostalgic memories for him and he said that “steak and three veg reminds him of his upbringing”. We have combined this concept with Blak’s favourite winter vegetable; the cauliflower, served three ways.

 

Thea Perkins is an Arrernte and Kalkadoon woman. She has painted Christian Thompson who is a fellow Bidjara artist. When asked the same question she said “food that has the scent of lemon myrtle is very evocative to me of Alice Springs where my grandfather is from.” We have a lemon myrtle tree in our kitchen garden so the chefs have used it playfully in a dessert with lemon myrtle mille feuille, rye berry and finger lime. 
 

The price of the dining package also includes a $2 donation towards the National Centre for Indigenous Excellence.

Please enjoy a choice of one main, one dessert, and a glass of wine 
or beer, plus one ticket to the Archibald, Wynne and Sulman Prize.

 


Drinks

 

2017 Willoughby park ‘IronRock’ Chardonnay, Albany WA
Lifted nose of flinty aromas with nectarine and citrus. 

 

2017 Warramunda Estate Pinot Noir, Yarra Valley VIC
Packed with high-intensity fruit, delivered with seamless elegance. 

 

4 Pines Pale Ale or 4 Pines Kolsch


 

Mains
 

Barra-in-a-bag, pipis, fennel, sea vegetables, tomato
*Inspired by Tony Costa


Sirloin, grain fed, cauliflower, smoked macadamia butter 
*Inspired by Blak Douglas 


Roast butternut pumpkin, mushroom, kale, toasted grains

 

 

 

Desserts
 

Coconut sorbet, pineapple, lemon balm, buckwheat  
*Inspired by Katherine Edney


Lemon myrtle mille feuille, apple, rye berry, finger lime 
*Inspired by Thea Perkins

 

 

 

Additions


Chiswick green salad 12


Roasted baby carrots, spiced honey 12


Fried Brussels sprouts, tomato pesto, Pecorino 12


Crunchy chips, ranch dip, celery salt 12